Neapolitan Cheesecake

A light and creamy strawberry cheesecake sat on a dark chocolate brownie base, topped with sweet vanilla whipped cream, finished with a generous helping of multicoloured sprinkles and halved strawberries. Creating my take on a Neapolitan Cheesecake.

One of my lovely subscribers requested a Neapolitan Cheesecake. First, I had to do a little Google to find out what exactly a Neapolitan Cheesecake was. It originates from the Italian dessert ‘Neapolitan Ice Cream’ which is made up of blocks of chocolate, strawberry and vanilla ice cream. I wanted to make it a little different, so my boyfriend suggested I mixed things up a little and make the chocolate layer a brownie, to which I decided I would make the cheesecake strawberry flavoured and top it with a vanilla whipped cream.

This turned out as one of my best cheesecakes to date. My step dad likes to say he’s not into brownies or any type of chocolate cake (unless it involves white chocolate). As much as he protests ‘brownies don’t do it’ for him, it hasn’t stopped him from eating three slices since I served the Neapolitan Cheesecake Brownie after dinner yesterday. So it can’t be that bad?

It would be rude of you not to make this cheesecake, after all strawberry season is upon us! You will need, one 8 inch lined loose-bottom tin, a piping bag and a large 8CS piping nozzle. I have used a stand mixer for this recipe. If you are using a hand mixer when making the cheesecake, whip the double cream, red food colouring and strawberry sauce together in a separate bowl and then fold it into the cheese mixture, this will make life easier!

Step 1: Preheat your oven to 180C/350F/Gas mark 4. Melt the butter and chocolate over a gentle heat, using the double boiler method. Make sure the water is not touching the bottom of your bowl otherwise you’ll burn your chocolate. Once it is melted set it a side to cool.

Step 3: Pour the melted chocolate mix into the same bowl as the dry ingredients. Mix on a medium speed until thoroughly combined. Next add the beaten eggs and mix on a medium speed until you have a silky consistency.

Step 4: Pour the brownie batter into your lined loose bottom tin (I just line the base of my tin). Pop it in the oven for 15-20 minutes. When you test it, it should still be gooey inside. Leave the brownie to cool in the tin completely before you make the strawberry cheesecake filling.

Step 5: Place the chopped strawberries, caster sugar and water into a small sauce pan. Bring it to a simmer, and let it simmer for 15 minutes until syrupy. Pass it through a fine mesh sieve to remove the bits. Let it cool completely before you do the next step.

Step 6: Place the soft cheese, icing sugar and vanilla into your mixer, mix on a medium low speed until thoroughly combined (wrap a tea towel around the top of your mixer to prevent a cloud of icing sugar taking over your kitchen.) Next add the double cream, 100ml of your strawberry sauce, and red food colouring (add as much red colouring as you want until you get a nice pink colour). Using the whisk attachment, mix on a medium high speed until the mixture is thick enough to hold itself.

Step 7: Run a knife around the edge of your tin and brownie (this makes it easier to get the cheesecake out later.) Chop 100 grams of strawberries and put them in the centre of your brownie, then pour the cheesecake filling over the top. Place in the fridge for four hours or overnight.

Step 8: Once the cheesecake has set, pour the chilled double cream, icing sugar and vanilla into your mixer. Using the whisk attachment, mix on a medium-high speed until the cream is thick enough to pipe. Once the whipped cream is ready, remove your cheesecake from the tin, scoop the cream into a piping bag with the 8CS nozzle, and pipe large stars all over the top of your cheesecake. Do this by holding your piping bag vertical, squeeze the cream out, release the pressure and pull up to make a point. Sprinkle a generous helping of sprinkles all over, and decorate with the halved strawberries. If you have any left over strawberry sauce drizzle it over the halved strawberries.

I hope you enjoy this part-bake cheesecake, make sure you subscribe to get your weekly does of cheesecakePORN!

Hahaha I’m not surprised, I don’t blame him!
Also, as the queen of cheesecakes, can I challenge you to make a dairy free cheesecake? I’m off dairy at the moment (it never makes me feel too great anyway) and a delicious dairy free cheese would make being dairy-free 100% better. I figure if anyone can do it you can? This is probably the most annoying request ever (like taking all the jokes out of a comedy film), but I thought I’d leave you with a little food for thought? (No pun intended.) keep up the great bakes!

Ah yes, I had a read through and remember that post (which is hardly surprising since I commented on it, duh). I’ll have a look at the choc and honeycomb one now too 🙂
I think mango is tickling my fancy at the moment 🙃 (maybe with white chocolate? Or raspberry? Or strawberry? No pineapple or lime though, please!). Is free-from cream cheese easy to get hold of? Was the Tesco you found it at a big one? Thanks! 💕

No I haven’t posted the chocolate and honey comb cake! Just made it for my sister today (not a cheesecake). The tesco I got it from isn’t particularly big, have a look in their free from section it’s normally pretty good! I will have a think about what to make you! Xx

Oops sorry, that’s me getting really mixed up XP I’ll have to have a look at my local one then, maybe I’ll have a look at sainsburys too, they’re usually pretty good with free from stuff too! Thank you so much, you’re an absolute gem ☺️❤️